Spinach-and-Cheese Pie

Judd Pilosoff

41

To save time, this version of the classic Greek dish calls for frozen phyllo dough and spinach. The pie can be assembled and frozen ahead of time; to serve, bake as directed in Step 4 and allow an additional 10 minutes.

Level:
Moderate

Serves:
8

Ingredients

1 tbsp. vegetable oil

1 medium onion

2 package frozen chopped spinach

½ lb. feta cheese

¼ c. Parmesan cheese

1 container ricotta cheese

3 large eggs

2 tbsp. fresh parsley leaves

1½ tsp. dried oregano

.13 tsp. grated nutmeg

13 frozen 12-inch by 17-inch phyllo sheets

¼ c. olive oil

2 tbsp. unseasoned bread crumbs

Directions

Heat the vegetable oil in a large skillet over medium heat. Add the onion and sauté until softened — 5 to 7 minutes. Add the spinach and cook until all of the liquid has evaporated and the mixture is dry — about 5 minutes. Remove skillet from heat and let the mixture cool to room temperature.

Heat oven to 350 degrees F. Grease a baking sheet (preferably a dark nonstick one) and set aside. In a large bowl, combine feta, Parmesan, and ricotta cheeses. Stir in the eggs, parsley, oregano, and nutmeg. Add onion-spinach mixture and combine. Set filling aside.

Place the thawed phyllo sheets between 2 pieces of waxed paper, then cover the waxed paper with a clean damp kitchen towel. (Since phyllo dough dries out very quickly, be sure to replace the damp towel each time you remove a sheet of phyllo and try to work as quickly as possible.) Remove one phyllo sheet and lay it on a work surface. Brush sheet with olive oil and sprinkle lightly with bread crumbs. Repeat with 8 more sheets, placing each new one at an angle, like the petals of a flower, to form a circle. Spoon the reserved filling into center of dough and pull corners up around filling. Brush remaining 4 sheets of dough with olive oil and layer over pie; tuck edges underneath to seal. Using a large spatula, transfer pie to prepared baking sheet.

Brush top with oil and bake until filling feels firm to the touch and dough is golden brown — 45 to 55 minutes. Transfer to a wire rack and let stand at room temperature for at least 15 minutes before serving.